Baihe (Lily) Tao (Peach) is so named because the dish is shaped like peaches. The washed fresh lily - a specialty of Lanzhou - is steamed for about 15 minutes. The lily is then stuffed with sweetened bean paste so that it looks like a peach. The 'peach' is braised in a bamboo steamer for about twenty minutes and then served with a white sugar sauce.

Jincheng Baita is an assortment of cold meats, imitating the famous attraction of Baita (the White Pagoda) in Lanzhou, which is a seven-story pagoda with eight facets.

Jincheng Babao (eight treasures) Melon Carving is a traditional food of Lanzhou. The carved melon peel is used as a bowl to hold white fungus, pineapple, cherry, longan, waxberry, and other delicacies. The carving is exquisite and the food is fresh and sweet. This dish will satisfy not only your palate but also your eye.

Silk Road Camel Hoof is a nutritious dish since the whole hoof is made up of tendon, which is very tasty.

Quick Fried Camel Hump, a dainty dish, has a history of 1,500 years.

Lanzhou Roasted Pork is heated over charcoal and served with spring pies or sesame pies.

Jinyu (golden fish) Facai (a kind of fungus that grows in the desert near the Yellow River) is a classic dish in Gansu Province. There is no golden fish in the dish; the name comes from the shape. The Fa Cai is soaked in water until it is soft and then kneaded until it is round. Minced chicken flavored with salt, egg white, sesame oil, and cooking wine is used to stuff the Fa Cai so it looks like a golden fish. The'fish' is steamed until it is cooked and then served in a dish surrounded with bree, giving the look of a 'golden fish swimming in water'. This popular Lanzhou dish goes well with wine.

For Lanzhou specialty-dishes, we recommend that tourists try them in the Chinese restaurants of the classic hotels because of their professional cooking style.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chinese Food - Cuisines of China